I absolutely love banana cake, it’s a great treat to have in the afternoon with a cup of tea. When I was younger my grandma used to make banana cake in a large bread maker and let us have a slice when we went to visit
Not only is this recipe delicious, it is also practical as it prevents you throwing out and wasting fruit!
This week is the start of a challenge for me, its called “Bake a cake a day” im going to try a recipe every day this week using all different kinds of fruit.
A beautifully flavoured soft loaf with a slight crunch to to bottom and top, i served it warm. My biggest critic “my grandad” actually really enjoyed it without one comment..so for him that means a silent well done
- 4oz butter or margarine
- 6oz sugar (granulated, caster, or mix in some demerara, whatever you have to hand)
- 8oz self raising flour
- 2 eggs
- 2 large or 3 medium, very ripe bananas
- Heat the oven to gas mark 4; 180C
- Grease a 2lb loaf tin.
- Mash the bananas with a sturdy fork.
- Cream the butter and sugar together and mix in the eggs
- Mix together the two yellow sludges you now have.
- Mix in the flour.
- Scrape into the loaf tin and bake for 40 minutes then lower the temperature to gas mark 2; 150C and cook for a further 30 minutes.
To add a Honey Glaze:
Warm up 3tbs of honey in a saucepan, prick the cooked banana cake with a metal skewer and pour over the warm honey. Leave to cool and remove from the tin, ready to slice and serve yummy